This is an update to our amazing Stuffed Pepper Soup for the days you don’t have time to cook!

 

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Slow Cooker Supper: Stuffed Pepper Soup
 
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Ingredients
  • Ingredients
  • 2 large green bell peppers, cut into ½ inch dice
  • 1 large onion, diced
  • 3 garlic cloves, chopped
  • 2 teaspoons olive oil
  • 1¼ pounds 95% ground sirloin or round - use lean so there is very little fat to drain
  • One 28 ounce can petite diced tomatoes - I use Hunts
  • One 16 ounce can tomato sauce - I use Hunts
  • One 32 ounce carton Swanson Beef Stock - the new stock has more flavor than broth
  • ½ teaspoon dried marjoram
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons Truvia Brown Sugar replacer - or 4 teaspoons Splenda
  • Sea salt and fresh pepper to taste
  • 2 cup cooked quinoa, optional
Instructions
  1. In a large pan, sauté beef, onions and garlic in the olive oil until the beef is browned and the onions are clear.
  2. Drain the fat from the beef.
  3. In your slow cooker add the beef mixtures then the tomatoes, tomato sauce, beef stock, marjoram, Worcestershire, soy sauce, and sugar replacer.
  4. Add 1 teaspoon salt and ½ teaspoon black pepper and add more to taste.
  5. Set on High for 4 hours or Low for 6.
  6. Serve in shallow bowls with a scoop of cooked quinoa if desired.
 

Stuffed Pepper Soup

 

 

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